TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
- In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
OSSO BUCO
This dish can be assembled several hours ahead and put in the oven while the cook relaxes. I try to get shanks that are similar in size so they'll cook evenly, and usually plan on serving two shanks per person.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. , Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.
Nutrition Facts : Calories 413 calories, Fat 22g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 804mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
OSSO BUCCO BAKE
I love My Osso Bucco Recipe and the sauce you get from making it. It is just darn good! So when your done you are left with all this sauce to make different dishes. So I made an Osso Bucco Bake. It is like a lasagna and Ziti bake mixed, but with Osso Bucco, delicious is all I can say. You can find my Osso Bucco Recipe on my...
Provided by Rhonda E!
Categories Casseroles
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a 8 x 8 pan, line the bottom of the pan with 1/3 of your cooked pasta,(the penne and elbow macaroni) for your first layer.
- 2. Make another layer using 4 cheese raviolis'
- 3. Make another layer using 1/3 of the penne & elbow pastas
- 4. Pour 1/2 of your Osso Bucco Sauce and meat chunks over the ravioli's
- 5. Sprinkle 4 oz or make a layer of the Casserole Cheese Mixture on top of your pasta & sauce layers.
- 6. Now cover with 1/2 of your parmesan cheese
- 7. Repeat the layer process with the remaining ingredients.
- 8. Cover & bake in a preheated oven covered at 425 degrees for 20 minutes
- 9. Uncover and broil on the top rack in the oven for 3 minutes or until golden brown.
- 10. Serve with a salad and garlic bread. Enjoy!
EMERIL'S OVEN-BRAISED OSSO BUCO WITH ORZO "RISOTTO"
Provided by Emeril Lagasse
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender.
- Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with some of the grated Parmesan.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
OSSOBUCO AL FORNO - BAKED VEAL SHANKS
There are many versions of ossobuco . This is an easy and really delicious one. Serve over rice or orzo. Adapted from http://www.colavita.com/recipesarchive/recipe.cfm?id=1406. Posted for ZWT7.
Provided by Artandkitchen
Categories Veal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Season shanks with salt and pepper; dust with flour.
- In a large skillet, heat olive oil and butter; brown the shanks.
- Remove to a large baking dish.
- Adjust carrots beside the meat (optional).
- To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
- Stir together, scraping up any browned bits on the bottom of the pan.
- Pour over shanks.
- Cover the veal shank with aluminum foil and.
- bake at 375°F for 1 1/2 hour or until tender and brown.
- Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!
OSSOBUCCO
This classic veal recipe provides the staple for a magnificent Italian Sunday lunch
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 10
Steps:
- Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).
Nutrition Facts : Calories 383 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.15 milligram of sodium
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